Wheat (Triticum aestivumL. andT. turgidumL. ssp.durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein-Reference-Cited by-同舟云学术

Wheat (Triticum aestivumL. andT. turgidumL. ssp.durum) Kernel Hardness: II. Implications for End-Product Quality and Role of Puroindolines Therein

Published:2013-06-12 Issue:4 Volume:12 Page:427-438
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Pauly Anneleen¹,Pareyt Bram¹,Fierens Ellen¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe); KU Leuven; Kasteelpark Arenberg 20; B-3001 Leuven; Belgium

Publisher

Wiley

Subject

Food Science

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5. Relationships among grain hardness, pentosan fractions, and end-use quality of wheat;Bettge;Cereal Chem,2000

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